Roasted Spaghetti Squash and Kale 1
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 whole Spaghetti Squash2 TBSP Olive Oil (1 for rubbing on the squash prior to baking and 1 for cooking the onions and garlicSalt And Pepper2 bunches Kale, Stalks Removed And Torn Into Pieces� whole Onion, Diced2 Cloves Garlic� teaspoons Chili Powder1 teaspoon Balsamic Vinegar
Preparation Instructions
Preheat the oven to 350 degrees.
With a sharp knife, VERY CAREFULLY cut the spaghetti squash in half lengthwise. (Stick the knife into the center of the
squash, then cut down. Again�be careful!) Scoop out the seeds and pulp in the center and discard. Place the squash,
cut side up, on a large baking sheet. Rub a little olive oil over the cut surface, then place the pan in the oven for 1 hour
or until a fork is easily inserted into the squash.
While the squash is cooking, saute the kale: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add
the onion to the pan and cook for 3 to 4 minutes, or until starting to turn color. Throw in the kale, sprinkle in some
salt and pepper, and stir to saute until the onions are golden about the kale is partly cooked, about 5 minutes. Set
aside.
When the squash is cooked, use a fork to scrape the stringy squash out of the shell. Add the squash to a bowl. Mix
together 1 tablespoon olive oil with the balsamic vinegar. Drizzle it over the squash, sprinkle with salt and pepper, and
add the chili powder. Toss to combine.
Add the squash to individual bowls, then top with a good amount of sauteed kale. You will have squash left over!
(Or, you can toss all the kale and half the squash together.)
Serving Size: 1/2 cup Serving Size
Number of Servings: 8
Recipe submitted by SparkPeople user CRISSMAN00.
Preheat the oven to 350 degrees.
With a sharp knife, VERY CAREFULLY cut the spaghetti squash in half lengthwise. (Stick the knife into the center of the
squash, then cut down. Again�be careful!) Scoop out the seeds and pulp in the center and discard. Place the squash,
cut side up, on a large baking sheet. Rub a little olive oil over the cut surface, then place the pan in the oven for 1 hour
or until a fork is easily inserted into the squash.
While the squash is cooking, saute the kale: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add
the onion to the pan and cook for 3 to 4 minutes, or until starting to turn color. Throw in the kale, sprinkle in some
salt and pepper, and stir to saute until the onions are golden about the kale is partly cooked, about 5 minutes. Set
aside.
When the squash is cooked, use a fork to scrape the stringy squash out of the shell. Add the squash to a bowl. Mix
together 1 tablespoon olive oil with the balsamic vinegar. Drizzle it over the squash, sprinkle with salt and pepper, and
add the chili powder. Toss to combine.
Add the squash to individual bowls, then top with a good amount of sauteed kale. You will have squash left over!
(Or, you can toss all the kale and half the squash together.)
Serving Size: 1/2 cup Serving Size
Number of Servings: 8
Recipe submitted by SparkPeople user CRISSMAN00.
Nutritional Info Amount Per Serving
- Calories: 68.3
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 89.5 mg
- Total Carbs: 9.0 g
- Dietary Fiber: 1.7 g
- Protein: 1.0 g
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